Chef Rick Lopez is a native Texan who began his culinary career in Maine. He returned to San Antonio to work at La Mansion’s Las Canarias. He then moved to New York to work in a staging position at New York’s Café Boulud. In 2009, he returned to Texas and was sous chef at La Condesa. He was promoted to Chef de Cuisine within his first year and Executive Chef in August 2013. During the pandemic, he hosted an Instagram show where he taught people to make salsas, tacos, and other Latin comfort foods.
La Condesa features food from the interior of Mexico. If you are daring, you might want to start with Chapulines which are Oaxacan grasshoppers served with warm tortillas and guacamole. Another favorite is the combination of salsas and various guacamoles. The tacos and quesadillas have rave reviews – particularly the short rib quesadilla with black bean mole, lime pickled onion, and salsa verde. The Chicken Mole entrée is extremely filling featuring half a chicken, mole, avocado, crema, sesame seeds, and tortillas. Churros make the perfect finish to a delicious meal. La Condesa is also known for its Blue Agave Tequila and Mezcal collection so their happy hours are very popular. They also serve brunch on Sundays.
La Condesa follows local strict COVID 19 guidelines but has remained open with limited seating and outdoor seating in two patios. They offered a limited menu. They recommended reservations so tables are properly spaced and party sizes are limited. Currently, Texas restaurants are open to 100% capacity so be sure to stop by La Condesa for some delicious Mexican food and amazing margaritas.
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Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.